Grilled Greens With Pickled Chili

• 1 bunch scallions, white bulb and green tips removed (about 1/2 inch on either side)
• 1 bunch asparagus, ends trimmed (about 1 inch, so they are the same length as scallions)
• 1 tablespoon olive oil
• 1/4 teaspoon salt, divided, plus more for serving
• 1/8 teaspoon fresh cracked pepper, plus more for serving
• 1 tablespoon lemon juice
• 1 teaspoon red wine vinegar
• 1/2 hot chili pepper, thinly sliced

1. Let a fire stoke until hot embers form. Alternatively, head a charcoal grill and heat coals evenly.
2. In a large bowl, gently toss scallions and asparagus with olive oil, 1/8 teaspoon salt, and pepper.
3. In a small bowl, whisk lemon juice, vinegar, 1/8 teaspoon salt, and chili. Set aside.
4. Disperse asparagus and scallions in an even layer over a grill cage and transfer over coals. Cook until greens begin to char, 7-10 minutes, turning halfway through.

scallions, they, olive oil, salt, fresh cracked pepper, lemon juice, red wine vinegar, hot chili pepper

Taken from food52.com/recipes/58935-grilled-greens-with-pickled-chili (may not work)